Stuffed Bell Peppers
Embark on a culinary journey with the delectable stuffed bell peppers. This savoury dish marries flavours from the East and the West, creating a harmonious blend that's sure to be a crowd-pleaser.
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8 Bell Peppers
- 1 tbsp Olive Oil
- 500 g Minced Meat (Lamb)
- 1 Onion
- 3 cloves Garlic (Chopped)
- 200 g Tomatoes (Canned & Drained)
- 1 tsp Salt
- 1 tsp Paprika
- 1 tsp Black Pepper
- 1 tsp Oregano
- 100 g Rice (Cooked)
- 100 g Sweetcorn (Frozen)
- 100 g Mozzarella Cheese
- 200 g Mozzarella Cheese
- 1 handful Parsley
Instructions
- 1
Cut the tops of the bell pepper and remove the seeds and membrane. (See note 1)
- 2
Preheat the oven to 180°C (350°F) Gas Mark 4
- 3
In a large pan heat the olive oil over medium heat.
- 4
Add the onion and the bell peppers to the pan and cook for 3-4 minutes until softened. (See note 2)
- 5
Add the chopped garlic and cook for 1-2 minutes.
- 6
Add the minced meat and cook for 6-8 minutes until the mince browns, be sure to break apart the mince until there are no lumps.
- 7
Season with salt, black pepper, paprika and oregano and cook for 1-2 minutes.
- 8
Add the canned tomato, make sure to drain the excess sauce and cook for 4-5 minutes.
- 9
Stir in the cooked rice, sweetcorn and mozzarella cheese and mix well.
- 10
Stuff each bell pepper with the mixture. (See note 3)
- 11
Top the peppers with cheese and garnish with fresh chopped parsley. Bake for 20 minutes until cheese is melted and browned.